Christmas Delight Chestnut & Clementine

Making the recipe

For 2 entremets | Universo 1200 Mold

  • Ingrédients

    Egg white – 255g
    Sugar – 105g
    T45 flour – 48g
    Icing sugar – 95g
    Chestnut powder – 155g
    Sea salt – 1u
    Cocoa nibs – 30g
    40% Milk chocolate – 40g

    Whip egg white with sugar.
    Fold in fl our, almond powder, salt and icing sugar.
    Add cocoa nibs and melted chocolate. Mix.
    Spread on baking tray and bake at 180°c for 10-12 minutes.
    Chill and cut discs of 12 cm diameter.

Assembly

Assembly

Entremets’ Silicone Mold (Universo 1200 Mold).
In the 12 cm-diameter silicone mold, place a disk of chestnut
dacquoise on the bottom and soak it in the spiced syrup.
Place a thin layer of clementine jelly over the dacquoise, about 3mm
thick. Place in the freezer.
Pour chestnut mousse 1/3 of the way up the Universo 1200 mold.
Insert clementine jelly with dacquoise.
Place a cylinder of pear and quince confit with the dacquoise in the
center of the mold.
Pour remaining chestnut mousse. Place in freezer between -25 to
-45°c.

*Prepare 1 day before serving.

 

Glazing

Once the entremets is completely frozen, decant from the mould and
place on a wire rack.
Heat the chestnut glaze to 40°c in a measuring jug and, using a hand
blender, emulsify the glaze until it is perfectly smooth.
Pour the glaze over the dessert. It can be glaze a 2nd time if
necessary.
Clean the edges and return to the freezer for 10 to 15 minutes allowing
the glaze to completely set.

 

Finishing

Remove the entremets from the freezer and place on the plate or
serving tray of your choice.
Place the chestnut almond breton on top.
Arrange the chocolate-filled chestnut balls on top.
Place the teardrop glazed chestnut pear quenelles around as desired.
Slice the fresh pears and place them on the Breton cake.
Place small drops of clementine gelee between the pear quarters.
Optionally, finish with gold leaves.

Guilherme GUISE

Graham MAIRS

Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.

Our recipes

Graham MAIRS's recipes

Discover inspirations and innovations from chefs who share their recipes and tips with you.